Born With Seoul

Born With Seoul

Korean gochujang

Red peppers, fermented soybeans and a lot of love are what give our Gochujang its unique flavor. The recipe was passed down from Korea to Kansas City and now, the flavors are passed on to you.

Use it as a sauce, a marinade or just eat it by the spoonful. We won’t judge you. We’ll join you.

The Flavors

The Flavors

Want a little heat? Good, because nothing about this is shy. It's garlic, miso, sesame oil and is the perfect Korean Gochujang. Use it as a marinade for meat or as a finishing sauce. Or just mix it with mayo and call it aioli. Seriously. It's seriously good.

Behind the sauce

Behind the sauce

the story

When we started dating, we ate a lot of Korean food. But something was missing. We couldn’t find good Gochujang anywhere. So we’d make it – using a recipe that Angela’s mom created. Later, after getting married and growing our family, we adapted it to make it gluten-free so that our gluten-sensitive daughter could enjoy it, too. And after Angela’s mom’s approval, we started bottling it so that everyone could enjoy this authentic Korean staple the way it’s meant to taste. Like a little bit of spicy heaven.

Angela Hong

Co-owner

I was born in Korea but have called Kansas City home since I was two. I’m a graphic designer, a lover of art and culture and a mom of two. So essentially, I’m a professional chauffeur. I don’t mind as long as my kids don’t mind the occasional detour for good food. If I was okay with bumper stickers, I’d have one that says “Will travel for food.” I’ve been doing this since long before the word “foodie” was even a thing. I appreciate when things are made right, flavored right and appreciated right. It’s just a part of me. And it’s one of the reasons I’m so proud to share our authentic Gochujang with you.

Nick Crofoot

Co-owner

Master of many trades, I’m a creative director, a furniture builder and a pie-maker. I also am the resident handyman, fixer-upper and dog-walker. I’m excited to bring something I’ve grown to love to the Kansas City market and beyond. Oh, if I had to pick one – my favorite way to eat Gochujang is in a lettuce wrap. I sometimes use more of it than actual lettuce. Hey, there’s no shame in a little mid-meal forehead sweat.